Ingredients

Directions

Cook the rice slow and long so it becomes sticky and somewhat mushy. Cool.

Peel and then cut the cucumbers in long thin strips and then soak them in 1 tbsp rice vinegar and 1 c. water.

cut avocado into long strips.

Spread vinegar and water mixture over a square piece of foil. Slide a piece of dried seawead through a square dish of water bigger than the seaweed. Just dampen it. You don't want to get it too wet. Lay it flat on the foil. Spread rice across top half of seaweed. Lay 1 strip of cucumber, 1 strip of avocado, carrots and crab across top part of rice. Using the foil to help you roll but not rolling the foil up into the sushi, roll the sushi as tight as you can. Lay a second dampened seaweed sheet down and roll a second time. Let it set and dry out in a covered container in the fridge until ready to serve. Cut with a sharp knife into 1 inch strips and serve with soy sauce.

Instead of dampening your nori (seaweed sheets) heat briefly over oven burner. Just run it over the heat by holding it above the heat source until it goes limp. Use just a dab of water to seal the edges.
- 6/28/14